Double-Dressed Greenie Zucchini Salad

Author Notes

Double the dressing, double the delicious!

I love a good creamy drizzle, but I also can't turn down a complex layering of flavors - especially when its deceptively simple. Any shaved veggie would be great here. The key is to marinate the veggies ahead of time, and then hit it with the creamy drizzle when ready to serve. All of the components can be made ahead, making it ideal for weeknight supper and weekend celebrations alike. —Jr0717

Ingredients

about 1/3 cups
packed herbs (I used primarily mint, but again, feel free to mix it up with parsley and/or cilantro)

1/2 tablespoon
honey

1/2 teaspoon
pepper

1 teaspoon
salt

1.5 teaspoons
garlic powder

Shaved Salad and Vinaigrette

1/4 cup
pistachios (shelled)

1/4 cup
pepitas (feel free to sub in sunflower seeds)

3 cups
Zucchini, shaved with a vegetable peeler into strips

1/4
medium onion, sliced very thinly

2 tablespoons
spicy brown mustard

2 tablespoons
lemon juice

1/2 teaspoon
salt

1/2 teaspoon
pepper

1 tablespoon
olive oil

In This Recipe

Directions

Make the cream drizzle: Combine all ingredients in a food processor or blender and blend until smooth. Set aside.

Lightly toast the pistachios and seeds either in the oven (on a parchment-lined sheet, watching them like a hawk!) or in a pan (over medium flame). When slightly brown and fragrant, remove from the oven/pan and set aside.

In the bottom of a large bowl, whisk the mustard, lemon juice, olive oil, salt, and pepper until combined. Shave the zucchini and slice the onion, and toss in the vinaigrette, coating the veggies well.

Spread the veggies out on a platter or divide between two bowls, drizzling with remaining vinaigrette from the bowl. Sprinkle with toasted pistachios and seeds, and before serving, drizzle with the herb dressing. Grab a fork and a seat, and lavish those lovely layers of flavor!